Dessertsbluejeanchef
Spicy Corn Cakes with Black Bean Salsa
These spicy corn cakes could be a delicious starter to a great meal, or they could be a vegetarian meal with a delicious side of green vegetable or green salad. They are also easy to make ahead of time and you can re-heat in the oven OR in your air fryer.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
📝 Preparation Steps
1
Make the black bean salsa by mixing together the black beans, red pepper, red onion, tomatoes, cayenne pepper and cilantro. Add lime juice and season to taste with salt and freshly ground black pepper. Chill until ready to serve.
fresh cilantro (chopped)2 tablespoonslime (juiced)1salt1 teaspoonfreshly ground black pepper1 teaspoonsalt and freshly ground black pepper
2
In a large bowl, combine the flour, cornmeal, baking powder, cumin, salt, black pepper, cayenne pepper and paprika. Add the corn kernels, Jalapeño pepper, scallions and milk. Stir until combined. The batter will be thick.
salt1 teaspoonsalt and freshly ground black pepperJalapeño pepper (minced)1
3
Heat the oil in a 12-inch straight-sided sauté pan over medium heat. Drop a small amount of batter into the pan. If the batter bubbles up, the oil is ready. Drop ¼ cup portions of batter into the oil. Cook for 3 to ⏱️ 4 minutes on each side until lightly browned. Transfer to a plate lined with paper towel. Hold the corn cakes in a 200°F oven to keep warm. Repeat with the remaining batter.
4
Serve warm with black bean salsa and sour cream on top.
sour cream (optional)
Nutrition Facts
calories
357 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
411 mg
protein Content
6 g
cholesterol Content
3 mg
carbohydrate Content
39 g
saturated Fat Content
15 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...